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Blueberry Coffee Cake

May 22, 2017

INGREDIENTS (Cake)                                                       Blueberry coffee cake
2 cups all-purpose flour, divided
2 cups fresh blueberries
1 cup sugar, plus extra for sprinkling on cake
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
1 lemon, zested and juiced
1 large egg, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon kosher salt


1/2 stick butter, 1/4 cup sugar, 1/4 cup flour

Mix with hands working butter into dry ingredients until consistency of large crumbs.

PREPARATION Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray. In a medium bowl, whisk together 1 3/4 cups flour, baking powder and salt. In a large bowl or mixer, cream together butter and sugar and lemon zest for 3-5 minutes, or until fluffy and lightened in color. Add in egg and vanilla extract and continue to beat until incorporated. Starting with the liquid, take turns adding in buttermilk and flour mixture until everything is just combined. Toss blueberries in remaining 1/4 cup flour until coated, then fold blueberries into batter. Pour batter into greased baking dish, then top with streusel. Place baking dish in oven and bake for 40 minutes, or until toothpick inserted in center comes out clean. Remove dish from oven and let cool before serving.



Zucchini Bread

July 25, 2014







3 Eggs well beaten

2 cups sugar

1 cup vegetable oil

3 cups flour

2 cups grated zucchini

3 teaspoons vanilla

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons cinnamon

¾ teaspoon nutmeg

1 cup chopped walnuts


Mix all ingredients in a large bowl.


Pour into 2 greased bread pans. Bake at 325 degrees for approx. 1 hour.


Witch Finger Cookies

October 11, 2012

Makes 30

30 blanched almonds (no skin) painted with red
food coloring.
2 large eggs
¼ teaspoon vanilla
1 stick butter room temperature
½ cup powdered sugar
5 tablespoons sugar
pinch of salt
1 2/3 cup flour
Heat oven to 350 grease 2 cookie sheets
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg and vanilla, set aside.
In the bowl of an electric mixer combine butter, both sugars, flour and salt. Beat on medium speed until well combined. Add egg mixture and beat until smooth. Wrap in plastic and chill for 2 hours.
Divide dough in half, working with one half at a time (keep the other chilled). Divide each half into 15 pieces. On a lightly floured surface roll each piece back and forth, shaping into fingers 3-4” long, make knuckles. Score each knuckle lightly with a knife to make finger lines. Transfer fingers to cookie sheet. Brush lightly with egg white and place almonds in the tips to form fingernails. Bake until lightly browned about 10 minutes.